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Chicken Sausage + Beans {Over Rice}

Prep Time15 minutes
Cook Time1 hour 15 minutes
Servings: 6 Bowls

Ingredients

  • 1 lb Red Kidney Beans Dry (If you have canned, look at the notes above)
  • 12 Oz Chicken Sausage Cut into 1 inch pieces
  • 2 Tbsp Olive Oil
  • 1 Onion Chopped
  • 1 Green pepper Chopped
  • 3 Celery Stalk Chopped
  • 4 Garlic Cloves Minced
  • 4 Tbsp Cajun Seasoning
  • 1 Tbsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Cayenne Pepper (Optional)
  • 2 Bay Leaves
  • 6 Cup Chicken Broth (If using canned beans, see notes above to change the amount of chicken broth)
  • Rice Cooked, For serving

Instructions

  • Place dry beans in a large bowl. Cover beans with water by several inches
    and soak overnight (or for at least 7 hours).
  • Drain + rinse beans.
  • Heat oil in large pot on medium heat. Add chicken sausage; brown sausage on
    both sides (~6 min). Remove sausage from pot and set aside.
  • Add onion, bell pepper, and celery to the pot. Cook until veggies soften. Stir in
    garlic cloves, Cajun seasoning, salt, pepper, cayenne pepper, and bay leaves.
  • Add soaked beans and chicken broth. Bring to a boil and then reduce heat to
    a rapid simmer. Cover pot and cook for 30 min; stirring frequently.
  • Add chicken sausage back to pot. Reduce heat to a low simmer and cook
    beans for another 45 min or until tender.
  • Remove bay leaves. Serve over rice. Enjoy!